My Peach Bread Pudding

17 ingredients
8 steps

Ingredients

  • 2 cups finely sliced peaches
  • 1/4 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup rum
  • 1 tablespoon ground cinnamon
  • 1 pinch nutmeg
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 1/4 cup butter
  • 1 cup white sugar
  • 2/3 cup brown sugar
  • 4 eggs
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3 cups stale bread cubes, crusts removed

Directions

  1. 1
    Preheat oven to 400 degrees F (200 degrees C).
  2. 2
    Mix peaches, flour, 1/4 cup white sugar, rum, 1 tablespoon cinnamon, and 1 pinch nutmeg together in a baking dish.
  3. 3
    Bake in the preheated oven until peaches are tender and bubbling, about 30 minutes. Remove and set peaches aside.
  4. 4
    Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
  5. 5
    Stir milk and heavy cream together in a saucepan over medium heat; heat until just warmed and a film forms over top of mixture, about 5 minutes. Remove from heat; stir in butter until melted. Cool mixture to lukewarm.
  6. 6
    Combine 1 cup white sugar, brown sugar, eggs, 2 teaspoons cinnamon, vanilla extract, salt, and 1/4 teaspoon nutmeg in a bowl; beat with an electric mixer at medium speed until combined, 1 minute. Slowly pour milk mixture into sugar mixture; stir to combine. Add bread cubes; stir gently. Fold in cooked peaches.
  7. 7
    Pour batter into prepared casserole dish.
  8. 8
    Bake in the preheated oven until pudding is bubbling and center is set, 45 to 50 minutes. Serve warm.

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